SFINGE DI SAN GIUSEPPE
(ST. JOSEPH DAY CREAM PUFFS)
"These special ricotta-filled pastry puffs are found both in the United States and in Italy every year during the two-week period before and after the feast of St. Joseph, on March 19. In this version, the puffs are baked, but I have often tasted them deep-fried before filling."
FOR THE FILLING:
2 pounds ricotta, drained in a colander for 10 minutes
1/4 cup confectioners' sugar, or more to taste
1/3 cup chocolate-covered orange peel, diced (or 2 tablespoons chopped candied orange and 3 tablespoons chopped bittersweet chocolate)
FOR THE PASTRY PUFFS:
1 cup water
1 stick (1/2 cup) unsalted butter
1 cup flour
A pinch of salt
4 eggs, at room temperature
1 1/2 tablespoons sugar
1/2 teaspoon lemon rind, grated
1 1/2 teaspoons vanilla
Parchment paper
Confectioner's sugar (for serving)
TO PREPARE THE FILLING:
Pulse the ricotta in a food processor with the confectioners' sugar until smooth, or by beating with an electric mixer. Fold in the chocolate and orange peel. Refrigerate.
TO PREPARE THE PASTRY PUFFS:
In a medium saucepan, bring 1 cup of water and butter to a boil over medium-high heat. Remove pan from burner and add the flour and a pinch of salt all at once. Stir vigorously with a wooden spoon, and return the pan to the burner. The mixture will become pasty and form a ball in about 30 seconds. Turn the paste into a medium bowl and let cool.
Preheat the oven to 425 degrees F.
Beat the dough with an electric mixer, adding the eggs one at a time, being careful to mix thoroughly before adding the next egg. The dough will become soft and smooth. Add the sugar, lemon rind and vanilla.
Drop by tablespoons onto a baking sheet lined with parchment paper, leaving at least 2 inches between.
Bake for 15 minutes, then lower heat to 325 degrees F and bake for 20 minutes or until puffed and golden. Remove the pastry puffs from the oven, let them stand for 10 minutes.
Slice off the top third. With a fork, remove any wet batter from inside the puffs, and fill them with the ricotta filling. Arrange the pastry puffs on a serving platter. They may be refrigerated up to 2 hours.
Dust the tops with confectioners' sugar before serving.
TO FREEZE AHEAD:
The puffs may be frozen, unfilled, after cooling, and then crisp in a 375 degree F oven for 10 minutes before filling.
Source: Festa del Giardino: A harvest of recipes and family memories by Sally Maraventano
(ST. JOSEPH DAY CREAM PUFFS)
"These special ricotta-filled pastry puffs are found both in the United States and in Italy every year during the two-week period before and after the feast of St. Joseph, on March 19. In this version, the puffs are baked, but I have often tasted them deep-fried before filling."
FOR THE FILLING:
2 pounds ricotta, drained in a colander for 10 minutes
1/4 cup confectioners' sugar, or more to taste
1/3 cup chocolate-covered orange peel, diced (or 2 tablespoons chopped candied orange and 3 tablespoons chopped bittersweet chocolate)
FOR THE PASTRY PUFFS:
1 cup water
1 stick (1/2 cup) unsalted butter
1 cup flour
A pinch of salt
4 eggs, at room temperature
1 1/2 tablespoons sugar
1/2 teaspoon lemon rind, grated
1 1/2 teaspoons vanilla
Parchment paper
Confectioner's sugar (for serving)
TO PREPARE THE FILLING:
Pulse the ricotta in a food processor with the confectioners' sugar until smooth, or by beating with an electric mixer. Fold in the chocolate and orange peel. Refrigerate.
TO PREPARE THE PASTRY PUFFS:
In a medium saucepan, bring 1 cup of water and butter to a boil over medium-high heat. Remove pan from burner and add the flour and a pinch of salt all at once. Stir vigorously with a wooden spoon, and return the pan to the burner. The mixture will become pasty and form a ball in about 30 seconds. Turn the paste into a medium bowl and let cool.
Preheat the oven to 425 degrees F.
Beat the dough with an electric mixer, adding the eggs one at a time, being careful to mix thoroughly before adding the next egg. The dough will become soft and smooth. Add the sugar, lemon rind and vanilla.
Drop by tablespoons onto a baking sheet lined with parchment paper, leaving at least 2 inches between.
Bake for 15 minutes, then lower heat to 325 degrees F and bake for 20 minutes or until puffed and golden. Remove the pastry puffs from the oven, let them stand for 10 minutes.
Slice off the top third. With a fork, remove any wet batter from inside the puffs, and fill them with the ricotta filling. Arrange the pastry puffs on a serving platter. They may be refrigerated up to 2 hours.
Dust the tops with confectioners' sugar before serving.
TO FREEZE AHEAD:
The puffs may be frozen, unfilled, after cooling, and then crisp in a 375 degree F oven for 10 minutes before filling.
Source: Festa del Giardino: A harvest of recipes and family memories by Sally Maraventano
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!